Welcome to the Fatted Calf
The Fatted Calf is an artisanal charcuterie producing a wide range of hand crafted products using high quality, natural ingredients. We use the best available products; organic and hormone free meats, superior seasonings and salts, organic herbs and produce.
We produce a variety of charcuterie; pâtés, salami, prosciutti, confits and a large selection of fresh sausage. Our cured meats are made and aged using traditional methods. All of our fresh products are made to order in small batches to guarantee quality.
I Heart Sausage
Saturday, February 13
And so does The Fatted Calf! So join us on this Valentine's Eve to share our common love. We'll make four varieties of delicious links; fresh, smoked, poached and blood.
Whole Hog Butchery Part 1
Saturday, February 27, 2010
Learn to break down a whole hog into its various useful parts, prepare roasts and make fresh sausage and crepinettes.
Self Preservation
Saturday, March 6, 2010
The art of salting, smoking, potting and brining meats was developed out of a necessity to preserve foods for survival. In this class we will focus on some of these methods and their delicious results. Class participants will learn to corn beef (just in time for St. Patrick's Day), pot pork rillettes and smoke bacon.
All classes are limited to 12 persons. To reserve a place in one of our classes phone us at (707) 256-3684 or e-mail us at contact@fattedcalf.com with your full name and telephone number. All classes are $125 per person, which includes lunch and an array of treats to take home. A non-refundable deposit of twenty-five dollars is required to confirm your reservation.
